Spicy Sausage & Egg Breakfast Casserole

  • by William Kruse

Inspired by a recipe from The Land of Nosh


  • 1 lb breakfast sausage
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 10 Eggs, lightly beaten
  • 3 cups Milk
  • 2 teaspoons Dry Mustard
  • 2 teaspoons Red Pepper Flakes
  • 1 teaspoon Salt
  • 5 cups Bread, cubed**
  • 1 cup Shredded Pepper Jack Cheese
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1/2 teaspoon Black Pepper


In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Drain.

In the same skillet, saute the onions and peppers until soft.

In a large mixing bowl, combine eggs, milk, mustard, red pepper flakes, and salt; stir well.

Distribute half the bread evenly in a buttered 9″ x 13″ baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half the onions. Repeat layering using remaining bread, pepper, cheese, sausage and onions. Pour egg mixture evenly over casserole.

Refrigerate up to 12 hours before baking.

Preheat the oven to 325°F.

Bake uncovered for 1 hour, or until eggs are set.

**For the bread, you can use a wide variety, just be sure to stick to those with a thicker crust. If you have extra bread that's getting stale you can cube it up and place it in a ziplock bag in the freezer to be used for just this kind of thing. As long as you’re letting it soak overnight, the bread will soften up and work perfectly in your casserole.


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